Traditional Swedish cookie tarts filled with preserves

1 cup butter or margarine
1 cup sugar
1 egg
1 teaspoon almond extract
3 cups sifted enriched flour
Filling such as whipped cream, jam, or preserves

Thoroughly cream butter and sugar; add egg and beat well. Add almond extract. Stir in flour. Pinch off a small ball of dough and place in center of small tartlet mold (available here); with thumb, press dough evenly and as thinly as possible over bottom and sides. Place molds on cookie sheet. Bake at 350 F about 12 minutes or till lightly browned. Cool. To remove: Invert molds and tap lightly. (clean molds with dry cloth only). Before serving, fill tarts with whipped cream, jam, or preserves, as desired.

Servings: 60
Country of Origin: Sweden

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